| Vinification |
Fermentation takes place in temperature-controlled vats and the wine is put into barrels, 30% of which are new, with settling. |
| Ageing |
Maturation on fine lees, stirring of the lees until the end of malolactic fermentation. Depending on the vintage, this wine may be aged for longer, up to 12 months in barriques and 3 months in vats, then bottled after eventual ageing and filtration. |
| Pairing |
It pairs well with fine fish and rich cuisine. |